Yield: 10 servings
|2 cups||Fresh Strawberries|
|2||Bananas; mediun sliced|
|15 ounces||Ricotta cheese; FF|
|1 cup||Grape Nuts|
|⅓ cup||Apple juice; frozen *|
|2||Egg whites; large|
|2 packs||Gelatin; unflavored|
|½ cup||Apple juice; frozen *|
* The frozen apple juice should be unsweetened, contentrate, and thawed.
Wash, hull, and crush enough strawberries (about 15) to measure 1 cup.
Slice bananas. Warm apple juice concentrate slightly and sprinkle gelatin on top; stir and let stand until gelatin dissolved. Place strawberries and bananas into blender container; blend until smooth.
Add vanilla. Slowly add Ricotta cheese; blend well. Add gelatin mixture and egg whites; blend well.
Pour into unbaked Grape Nuts crust. Bake at 350 degrees for 1 hour.
Remove from oven and cool. Refrigerate for 3 hours.
CRUST: Mix all ingredients in a bowl. Let stand a few minutes until liquid is absorbed. Press into a 9" round pan or springform pan to cover bottom of pan.
To serve: Take 1 pint strawberries, washed, hulled, slightly mash with 2 Tablespoons apple juice concentrate and drizzle over each slice.